Biscuit-Topped Vegetable Pot Pies Recipe

Name: Biscuit-Topped Vegetable Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 8 ounces crimini mushrooms, sliced; 2 leeks, halved lengthwise and sliced; 1 garlic clove, minced; 3 cups vegetable broth; 8 ounces red potatoes, chopped; 2 carrots, chopped; 1 large parsnip, peeled and chopped; 1 turnip, peeled and chopped; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup heavy whipping cream; 3 tablespoons all-purpose flour; 1 (8-ounce) bunch fresh spinach, tough stems removed, or 1 (5- to 6-ounce) package baby spinach; 1 tablespoon fresh lemon juice

Servings: persons

2 tablespoons butter
8 ounces crimini mushrooms, sliced
2 leeks, halved lengthwise and sliced
1 garlic clove, minced
3 cups vegetable broth
8 ounces red potatoes, chopped
2 carrots, chopped
1 large parsnip, peeled and chopped
1 turnip, peeled and chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy whipping cream
3 tablespoons all-purpose flour
1 (8-ounce) bunch fresh spinach, tough stems removed, or 1 (5- to 6-ounce) package baby spinach
1 tablespoon fresh lemon juice

1
Place an oven rack two-thirds up from bottom of oven. Preheat oven to 400u00b0. Lightly grease 4 (2-cup) ramekins, or 8 (1-cup) ramekins or ovenproof soup bowls. Set aside.
2
Melt butter in a large skillet over medium-high heat. Add mushrooms, leeks, and garlic; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
3
Whisk together cream and flour in a small bowl. Add to skillet and cook, stirring constantly, 3 minutes or until slightly thickened. Add spinach, and cook 1 minute or until spinach wilts. Remove skillet from heat, and stir in lemon juice. Ladle mixture evenly into prepared ramekins.
4
Drop Parmesan Biscuit Topping (about 1/2 cup) evenly onto each pot pie. Place ramekins on a baking sheet, and bake 20 minutes or until browned.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 8 ounces crimini mushrooms, sliced, 2 leeks, halved lengthwise and sliced, 1 garlic clove, minced, and more.

Yes, Biscuit-Topped Vegetable Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuit-Topped Vegetable Pot Pies

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